VEAL CHUCK CHOPS WITH ONIONS, CABBAGE & APPLES RECIPE ...
The flavors for this scream out Fall Cooking! One could substitute pork or chicken but this is a great way to demonstrate using inexpensive cuts to make wonderful fall off the bone meals.
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 8 Chops, 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Use a 10x3 inch straight sided saute pan or similar with tight fitting cover.
- The Prep:.
- 1. Cut veal chops into 4 equal pieces. I had to use a cleaver to chop a bone or two.
- 2. Lightly season & rub chops with Stubbs or rub of your choice.
- 3. Wrap chops in wax paper or whatever and set aside to marinate for about 30 minute.
- 4. Peel onion and cut in half. Slice each half into thin half rings.
- 5. Half cabbage, core & slice into thin ribbons like for slaw.
- 6. Peel, half, core & slice apples into 1/2 moons.
- Remove Veal from wrap and lightly dust with a good coating of flour shaking off excess.
- The Build:.
- Meat:.
- 1. Heat 2 Tbs. of oil in pan set to med-high - high.
- 2. Add veal in 2 batches (do not crowd pan) and sear quickly to get a good golden crust on each side. (do not over cook! we want the inside still rare.).
- 3. Remove veal and set aside.
- Aromatics:.
- 1. Lower heat to med - med-high. Add the rest of oil to the same pan (do not clean pan first we want those brown bits).
- 2. Toss in onions & cabbage & saute till translucent or just beginning to brown.
- 3. Add Apples, brown sugar, vinegar, garlic, sage, fennel seeds, sherry, oyster sauce and 1 cup of chicken stock.
- 4. Bring to boil & allow to reduce for about 10 minute.
- 5. Remove 1/2 of onion mixture and set aside.
- The Finish:.
- 1. Place veal chops on top of remaining onion mixture.
- 2. Top with reserved onion mixture.
- 3. Add enough chicken stock to cover.
- 4. Bring back to a boil, reduce heat to low. Cover and simmer for 30-45 minute.
- 5. remove cover and allow to simmer for ten minutes to thicken the sauce.
- 6. Add a bit more stock if over thickened.
- 7. Season with salt & pepper to taste and toss on 1/4 cup chopped parsley or chives.
- I served this over yellow rice (con pollo).
- Add some steamed veggies and a nice salad and Dig In!
Nutrition Facts : Calories 706.1, FatContent 35.8, SaturatedFatContent 10.8, CholesterolContent 189.6, SodiumContent 520.1, CarbohydrateContent 41.8, FiberContent 6.5, SugarContent 28.4, ProteinContent 47.9
VEAL CHOP WITH PORTABELLO MUSHROOMS RECIPE | ALLRECIPES
A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Serve with a side of pasta and they'll think they're in Italy!
Provided by COOKINGQUEEN75
Categories World Cuisine European Italian
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
- Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
- Drizzle with remaining 1 tablespoon olive oil, and serve.
Nutrition Facts : Calories 554.9 calories, CarbohydrateContent 5.2 g, CholesterolContent 97.5 mg, FatContent 45.2 g, FiberContent 0.9 g, ProteinContent 21.7 g, SaturatedFatContent 10.2 g, SodiumContent 838.4 mg, SugarContent 2.1 g
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